VegBox Recipes

Plum

Plum Plums come into season in late July or early August in the UK, and stick around being bloomin' delicious until the end of September to mid October. A brilliant source of Vitamin B, eat them raw, baked, stewed or poached.

In Season?
Plums may become available in late July, and are usually at their best through August, September and into early October.
Buy?
Buy plums that are firm and bright. The whitish "bloom" is perfectly natural and rinses or rubs off.
Store?
Store plums in the fridge, ideally in a paper bag. They should last for two or three days like this.
Cook?
Prepare plums either by rinsing / rubbing, or, if you want to remove the skin, by plunging into boiling water for 15 or so seconds, then into cold water. The skin will come off easily after this. To remove the stone, cut around the stone with a sharp knife following the "dimple", then grip the two halves and twist. Then simply ease the stone out with the tip of the knife.

More Plum Information

Plums Poached in Earl Grey Tea
This delicious recipe was provided to us by our friends over at Abel & Cole, and is a UK seasonal recipe for late July, August, September and early October.
Ingredients
6 plums, (if small leave them whole, otherwise cut in half and remove the pit)

500 ml water (the water should just cover the plums in the saucepan)
2 bags Earl Grey tea
4 tablespoons granulated or castor sugar
juice of half lemon
optional: half a cinnamon stick
Method
  1. Bring the water to the boil in a saucepan. Remove the saucepan from the heat and add the tea bags. Cover and leave to infuse for about 10 minutes. Remove the tea bags and bring the water back to the boil.
  2. When boiling, stir in the sugar and lemon juice to dissolve. Add the cinnamon stick if you are using one. Reduce the heat to a gentle simmer, add the plums and poach until tender (don’t worry if the skins split). They could take from three to ten minutes depending on the size of the fruit and how ripe it is.
  3. Remove the plums and set aside. Continue simmering the liquid until it reduces to a light syrup. Keep tasting it as it goes and remove the cinnamon stick when you like the flavour.

Serve warm or cold with either cream, créme frâiche or ice cream.
Cupboard-To-Table

30 minutes

Suggested Plum Recipes

Cosy Baked Stuffed Apples

This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.

Plums Poached in Earl Grey Tea

This delicious recipe was provided to us by our friends over at Abel & Cole, and is a UK seasonal recipe for late July, August, September and early October.

Traditional Cherry Clafoutis

This traditional French dessert is so incredibly easy to make, and yet it's remarkably elegant. Certainly, if you use ramekins to make individual ones, it's idea for dinner parties. And yet it's so simple, it's also brilliant for family pudding, and (this is a bit naughty) it's lovely cold for breakfast, with the excuse that it's a bit like having pancakes! Just don't tell anyone we told you so...

Got one? Send us your recipe!

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